3 Delicious Grilled Fruit Recipes

Have you ever tried grilled fruit recipes before? If not, now is the perfect time to do so. Grilling fruits is a great way to harness their natural sugars. They become juicier, sweeter, and even retain a smoky flavor. Rest assured that you’ll love the grilled fruit recipes we’ve prepared for you. Discover how you can make your fruits more delicious.

Experiment with sweet and smokey flavors by trying these grilled fruit recipes! #CreekstoneOutdoors Click To Tweet

Try These Fruit Grilling Ideas

Grilling can make your favorite fruit tastier, especially when it’s fresh, ripe, and firm. However, you should note that some fruits grill better than others. Some great choices include pineapples, bourbon peach, blueberries, apricots, and plums. Let’s take a look at some grilled fruit recipes for the first three fruits mentioned.

  1. Pineapple teriyaki sliders
  2. Blueberry dump cake
  3. grilled pork tenderloin w/bourbon peach BBQ sauce

1) Pineapple Teriyaki Sliders

While the smoky scent of beef and bacon in this burger is enticing, the grilled pineapple makes it sweeter.


  • 4-8 slices of cooked bacon
  • 2 pounds medium ground beef
  • 8 COBS Gourmet slider buns
  • ¼ cup Club House La Grille 30 Minute Teriyaki Marinade and a ¼ cup for basting
  • Extra old/sharp cheddar cheese


  • In a large bowl, mix Steakhouse Onion Burger Seasoning, Teriyaki Marinade, and ground beef by hand. Place patties that are a bit larger than slider buns onto a sheet of waxed paper. Chill in the fridge for 30 minutes
  • As the slider patties chill in the fridge, make the pickled onion. Use this recipe to prepare quick pickled onions.
  • Preheat your grill to 450°F, and place the bacon on a foil-lined tray and onto the grill as it preheats.
  • Once the temperature has risen, grill the slider patties and pineapple over direct heat. Baste the patties using teriyaki marinade and flip the sliders and pineapples after forming grill marks.
  • Place the cut sides of COBS Bread Gourmet Slider Buns onto the Warming Rack Baking Stone to toast.
  • Grill the sliders up to an internal temperature of 165°F. Remove everything on the grill and top the sliders with cheddar while preparing the pineapple sauce
  • Cut the pineapple into pieces then remove the core portion. Mince the pineapple cuts, leaving a few pieces for garnish. Stir the fruit in the sour cream.
  • Assemble the burgers with the sauce on the bottom bun. Top it with a patty, then with pickled onion and some sauce on top. Garnish it with a pineapple piece on a toothpick through the bun’s top.

2) Blueberry Dump Cake

Blueberry dump cake can be a great dessert for everyone. Thankfully, it’s easy to prepare and cook in no time.


  • 1/2 cup white sugar
  • 1/2 cup butter, melted
  • 4 cups fresh blueberries
  • 1 teaspoon ground cinnamon
  • 1 package yellow cake mix


  • Preheat the oven to 375°F
  • Mix sugar, berries, and cinnamon at the bottom of a 9 x 13-inch pan. Then, cover the berries with dry cake mix. Pour melted butter over the cake mix, but don’t stir.
  • Bake for 30 minutes, or until it turns light brown. You can serve warm or cold and even top with ice cream.

3) Grilled Pork Tenderloin w/Bourbon Peach BBQ Sauce

You can serve this flavorful and juicy grilled pork tenderloin with a unique barbecue sauce prepared using fresh peaches and bourbon.


  • 1/4 cup bourbon
  • 1 cup peach preserves
  • 1 tablespoon vegetable oil
  • 1 tablespoon garlic chopped
  • Bourbon Peach Barbecue Sauce
  • 1/4 cup French’s® Tomato Ketchup
  • 2 pork tenderloins (about 2 pounds)
  • 1 tablespoon OLD BAY® Seasoning
  • 1 1/2 teaspoons OLD BAY® Seasoning


  • Rub pork with vegetable oil then season it with one tablespoon of OLD BAY and garlic
  • Mix peach preserves, bourbon ketchup, and 1 1/2 teaspoons of OLD BAY in a small bowl to form a barbecue sauce
  • Grill pork over medium heat for 25-30 minutes. Brush it with sauce during the last two minutes of cooking. Finally, slice and serve with the remaining sauce

Pro Tip: Pair this dish with your favorite iced tea or use leftover fruit for a cocktail of your choice!

Adding the Sweet Flavors of Fruit

Now that you know some grilled fruit recipes, you can quickly grill the fruits to make them sweeter and have some delicious summer dinners. Whether it is pineapple teriyaki sliders, blueberry dump cake, or grilled pork tenderloin with bourbon peach BBQ sauce, all grilled fruit recipes are incredible.

Connect with us for more easy fresh fruit recipes!

Barbecue Seasoning for Beginners

No recipe will make your meat tastier than barbecue seasoning, whether it’s steak, rib, or burger. Barbecue seasoning dominates the food world, especially here in the southern US. However, this cooking art goes beyond meat and sauce.

If you’ve never tried out barbecue recipes, you’re missing a lot. No dinner is complete without some well-barbecued meat, chicken pork, seafood, or vegetables. Get ready to learn how you can prepare a flavorful chicken, tender lamb, succulent beef, and tasty veggies. We’ll share the tips for barbecue seasoning.

Do you love cooking? Here are the best barbeque seasoning ideas to help you prepare a savory meal. #Creekstone #BBQ #recipes Click To Tweet

Barbecuing vs. Grilling

While most people use the terms “grilling” and “barbecuing” interchangeably, they have two different meanings. While both refer to outdoor cooking of foods over heat sources, the factors that differentiate the two terminologies are the total cooking time and type of heat used to cook.


When barbecuing meat, you slowly cook it using a circumvented unit of low-heat air in a large grill or smoker enclosed with a lid. You can barbecue any food at a temperature of 225°F-275°F. Barbecuing takes longer than grilling, making it the best strategy for cooking large chunks of meat. But since it requires a high level of expertise and patience, some people tend to prefer grilling to barbecuing.


When grilling pork ribs or other meat, you heat it over direct high heat to cook quickly. While barbecuing is slow and uses low heat, grilling is fast and uses high heat. Some other foods that you can grill include boneless chicken breasts, sausages, hot dogs, hamburgers, steak, and seafood. However, grilling is not ideal for cooking a large piece of meat because the inside might remain uncooked.

BBQ Dry Rubs

Barbecue rubs are a mixture of several BBQ seasoning and spicing ingredients that add flavor when barbecuing meat. Plenty of people also use BBQ sauce on grilled foods. The two primary flavors in any BBQ rub are a salty and sweet taste.

For a basic dry rub, try this recipe from Allrecipes:

  • ½ cup brown sugar
  • ½ cup smoked paprika
  • 1 tablespoon onion powder
  • 1 tablespoon black pepper
  • 1 teaspoon cayenne pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon chili powder
  • 1 tablespoon salt

To prepare the BBQ rub, mix all the ingredients in a small bowl. Store the spice blends in an airtight container and keep it in a cool, dry place. This rub lasts up to three months when stored properly.

Pro Tip: If you’re using a dry rub that contains salt, cook the meat shortly after applying the seasoning. Salt draws moisture out of the meat, and if you leave it too long, the meat can start turning tough.


A marinade is a liquid mixture of spices, herbs, and an acid (citrus or vinegar) that helps to tenderize meat and add flavor. All you should do is add some pieces of meat in the liquid and leave it to soak. The amount of time to marinate varies depending on the type of meat:

  • Chicken: Two hours and below
  • Fish: Between 30 and 60 minutes
  • Beef Meat: Around 24 or even more hours
  • Pork loin: About four hours
  • Lamb: Around four to eight hours

Preparing Savory Meals

Now that you know the basics of barbeque seasoning, you can prepare a scrumptious meal for your family, whether it’s meat, seafood, chicken, or veggies. Marinating and adding BBQ rub to your food will even make it zestier. Enjoy your upgraded cooking tactics!

Contact us to learn more about barbeque seasoning and outdoor grilling ideas.

Backyard Cooking: Outdoor Summer Recipe Roundup

On a summer evening in Houston, few things are more satisfying than sitting down to a freshly grilled backyard dinner. And why restrict yourself to just grilling steaks? A versatile grill like the Big Green Egg can cook everything from meat to vegetables and even pizza! Try something new for dinner tonight.

Have you experimented with recipes perfect for your backyard grill? Why not get started tonight? Check out these mouthwatering summer recipes! #Creekstone #backyardlife #recipes Click To Tweet

Easy Summer Weeknight Dinners

Some of these recipes require a little prep ahead of time, but every single one is remarkably easy and quick to prepare. Whip up some smoky, tasty treats with one of these delicious recipes:

  1. Grilled oysters
  2. Beer glazed beef ribs
  3. Smoked chicken sandwich with chipotle mayo
  4. Grilled pizza
  5. Grilled tilapia with pineapple salsa
  6. Stuffed burgers
  7. Tequila lime grilled chicken
  8. Kabobs
  9. Honey soy grilled pork chops
  10. Grilled veggies

1) Grilled Oysters

These savory, buttery oysters are sure to be a crowd-pleaser for a big event or a casual home dinner.


  • 12 fresh oysters
  • 6 tbsp butter mixed with roasted garlic, basil, and parsley
  • 1 lemon
  • 3 tbsp chopped fresh chives


Your Big Green Egg will need to cook the oysters at 425 degrees Fahrenheit. Shuck the oysters and discard the flat top of the shell, keeping the bowl-shaped bottom half. Place the bowl-shaped shells on a perforated cooking grid. Add half a tablespoon of softened butter to each oyster. Place the grid inside your heated Big Green Egg grill and close the lid, letting the oysters cook for about 4 minutes or until bubbly. Serve the oysters garnished with lemon slices and chives.

2) Beer Glazed Beef Ribs

These ribs need a long time to cook, but all the waiting will be worth it at dinnertime!


  • 1 5-6 lb rack of short ribs
  • 1 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 6 cloves of garlic, minced
  • 1 bottle dark beer of your choice


Preheat the Big Green Egg to 265 degrees Fahrenheit. Remove the membrane from the ribs and brush them in olive oil. Season them with the garlic, salt, and pepper. Place in the Egg with the meat facing up for 2 hours, then flip and cook for 1 more hour. Pour the beer into a shallow heat-proof pan, place the ribs in the beer, and cover with foil. Place the pan back into the Egg for 3 more hours. Serve whole garnished with your favorite barbecue sauce.

3) Smoked Chicken Sandwiches with Chipotle Mayo

This recipe is provided courtesy of Chef Billy Parisi in partnership with Creekstone. You can find more details about this recipe on his website.


  • For the chicken
    • 6 fresh chicken breasts
    • 3 tbsp brown sugar
    • 1 ½ tsp dried oregano
    • 1 ½ tsp onion powder
    • 1 ½ tsp garlic powder
    • 1 ½ tsp kosher salt
    • 1 tsp ground mustard
    • ¼ tsp ground ginger
    • ¼ tsp chili powder
    • ¼ tsp chipotle powder
    • ¼ tsp paprika

Mix the herbs and spices together and rub over all sides of each chicken breast. Cover the chicken and let it marinate in the fridge for at least 2 hours or up to 48 hours. Smoke on your Big Green Egg for about 2 hours or until cooked all the way through. Wrap the chicken in aluminum foil and set aside for at least 30 minutes before cutting.

  • For the chipotle mayo
    • 2 cups mayonnaise
    • 3 minced chipotle peppers in adobo sauce
    • 1 ½ tbsp red wine vinegar
    • 1 tsp sugar
    • Salt to taste

Mix all ingredients together until well-combined. Store in the fridge until it’s time to make the sandwiches.

  • Sandwich garnishes
    • 3 sliced heirloom tomatoes
    • 1 head butter leaf lettuce
    • 2 thinly sliced avocados
    • 2 cups packed shredded kale
    • 24 strips bacon, cooked to taste
    • 1 lb thinly sliced ham
    • 12 fried eggs, cooked to taste
    • 12 slices mozzarella cheese
    • 12 slices pepper jack cheese
    • 12 toasted sesame seed buns

Spread a thin layer of mayo on the inside half of each top bun. Add however much ham, chicken, and cheese you wish to the bottom buns and melt under a broiler. Stack the vegetables on the top bun. Once the cheese has melted, combine both halves for a completed sandwich. This recipe makes about 12 sandwiches.

4) Grilled Pizza

The smoky flavor of a grilled pizza is the perfect end to a Friday night!


  • Enough pizza dough for a large pizza (homemade or store-bought)
  • 2-3 tbsp olive oil
  • Salt to taste
  • However many toppings you like: sauce, cheese, meat, veggies, etc.


Roll out the pizza dough and drizzle with olive oil and salt. Grill the dough for 2 minutes. Add your toppings and cook another 2-5 minutes or until done.

5) Grilled Tilapia with Pineapple Salsa

Combine sweet and savory flavors with tilapia hot off the grill!


  • 1 tilapia fillet per person
  • 2 cups fresh cubed pineapple
  • 2 green onions, chopped
  • ¼ cup chopped green pepper
  • ¼ cup chopped cilantro
  • 4 tsp lime juice
  • Pinch of salt


Mix the pineapple, onions, green pepper, cilantro, salt, and lime juice and refrigerate. Grill tilapia over medium heat until done. Serve spread with salsa.

6) Stuffed Burgers

Stuff a burger patty with cheese, bacon, veggies, or other fillings for a savory surprise.


  • 1 raw burger patty per person (or enough raw ground beef to make the patties yourself)
  • 1 oz filling per patty: bacon bits, cheese, onions, peppers, etc.


If using ground beef, shape the beef into patties. Press the center of each patty down and work the meat into a bowl-like shape. Fill each hollow with about 1 oz of filling. Make a “cap” with the remaining meat and press it onto the top of each patty to seal it shut. Grill burgers until well-done.

7) Tequila Lime Grilled Chicken

This chicken may require some preparation in advance, but the result is well worth it.

Backyard Cooking: Outdoor Summer Recipe Roundup, Creekstone Outdoor Living, Spring, TX


  • 8 chicken breasts
  • 1 cup tequila
  • 1 cup olive oil
  • Juice of 4 limes
  • 2 tsp salt
  • 1 tsp onion powder
  • 4 tbsp agave nectar
  • 1 bunch cilantro, chopped


Mix tequila, olive oil, lime juice, salt, onion powder, agave nectar, and cilantro to make a marinade. Place the chicken breasts in the marinade, ensuring they’re completely covered, and let them marinate in the fridge for 2-8 hours. Grill the chicken on medium heat until its internal temperature reaches 165 degrees Fahrenheit. Remove from heat and let sit for 5 minutes before serving.

Pro Tip: Marinating meat or veggies overnight before grilling brings an extra dimension of flavor to your dish. Experiment to find your favorite marinade!

8) Kabobs

Kabobs are an ideal dinner for picky eaters. With a huge list of potential ingredients and seasonings, everyone can build a kabob they’ll love!


  • 3-4 oz meat per person (chicken, beef, or fish are all excellent choices)
  • Enough of your favorite marinades to treat all the meat
  • 2 lbs chopped veggies (tomatoes, onions, bell peppers, zucchini, baby potatoes, corn, etc.)


If using meat, marinate it overnight ahead of time. Choose your ingredients and slide them securely onto the skewer. Grill over direct heat for 10-15 minutes or until done.

9) Honey Soy Grilled Pork Chops

Another recipe that requires marinating, this one promises sweet, juicy results.


  • 8 pork chops
  • ½ cup honey
  • 1 cup soy sauce
  • 4 garlic cloves, minced
  • Pinch of red pepper flakes to taste


Mix honey, soy sauce, garlic, and pepper flakes to make a marinade. Submerge the pork chops in the marinade and allow to sit overnight in the fridge. Grill 8 minutes per side, remove from heat, and allow to sit for 5 minutes before serving.

10) Grilled Veggies

There’s no shortage of grilling recipes for meat-eaters, but what about vegetarians? Fortunately, your grill can cook up some smoky, delicious veggies for anyone who wants them!


  • 1-1.5 cups veggies per person (corn, mushrooms, zucchini, peppers, asparagus, potatoes, etc.)
  • Enough of your favorite marinade to cover all the veggies (if marinating)
  • Salt and pepper to taste
  • Enough olive oil to coat all the veggies (if not marinating)


If you choose to marinate the vegetables ahead of time, wash and chop them to the desired size. Prepare your marinade, submerge the veggies, and leave them in the fridge overnight. Grill until tender-crisp and serve hot.

If you’d rather not marinate the vegetables, you don’t need to do as much preparation ahead of time. Wash and chop your vegetables to the desired size. Toss with olive oil, salt, and pepper until completely coated. Grill until tender-crisp and serve hot.

Summer Dinners for the Win!

Professional and amateur chefs alike will love the chance to grill something amazing on a warm summer evening. Experiment with different ingredients and proportions to find your favorite go-to recipe. Meanwhile, enjoy impressing your family with your newfound skills!

Join the conversation for more recipe ideas and outdoor cooking tips.